Indian Wholemeal Griddle Breads (Chapatis)
Fill these flatbreads with crunchy salads or serve them with a spicy curry.
- Preparation Time65 mins
- Cooking Time10 mins
2) Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with clingfilm or a damp cloth and allow to rest about 30 minutes.
3) When you're ready to make chapatis, assemble your tools: a small, flat bowl of wholemeal flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
4) Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half and then half again. Cut each of the quarters into three equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
5) To roll the chapatis, roll a piece of dough between your palms to form a ball and then flatten with your palm. Dunk this puck in the bowl of flour and then roll until it's an 8cm circle. Spoon about 1/4 teaspoon of oil in the centre of the circle and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
6) Start rolling, turning the triangle a quarter turn after each roll, until it's about 12cm wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
7) Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
8) When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
9) Remove to your container. Repeat with the remaining dough and serve the chapatis hot.
Slow-Cooker Healthy Cranberry-Pecan Oatmeal Porridge
Healthy "Tortilla Soup" Oatmeal
Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts
Vegan Quinoa-Cranberry Stuffed Acorn Squash
Loaded Vegan Hummus Bowls
Grilled Salami and Cheese Bites with Spicy Honey
Healthy Oatmeal with Matcha Yoghurt, Pistachios and Apples
Fudgy Vegan Brownies
Vegan Sugar Cookies
Healthy Oatmeal, Date and Chocolate Chunk Cookies
Vegan Baked Beans
Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts
Air Fryer Chilli-Garlic Tofu with Green Beans
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Italian Roast Potatoes
Broccoli and French Beans
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Quick and Easy Breakfasts
Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.
New Weeknight Favorites
Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.
Grandma Knows Best
Ree Drummond celebrates the food she remembers from her grandma's house, making retro Salisbury steak, skillet scalloped potatoes, and irresistible green beans.
Dinner for Your Sweetie
Ree Drummond shares her ideas for a romantic meal for someone special. She teams herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.
Behind the Bookcase
In Austin, Adam finds a trendy hidden lounge nestled behind a bookcase in a hostel, a kitchen sink burger, and a decadent French toast breakfast sandwich.
Easy and Elegant
Ree Drummond cooks up simple and refined dishes. She makes crab cakes and 5-ingredient remoulade and peppercorn-crusted steak with pimento creamed spinach.
Kinsale And Dingle
In Cork’s Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.
Ree Drummond refreshes some of her favourite dishes. She makes delicious skirt steak and sweet potato fries and rustles up a Tex-Mex chicken pot pie.
Game Day Eats
Ree Drummond scores big with easy game day eats! The sumptuous menu includes pizza dip with garlic toast, hamburger potato skins and portable cookie sundaes.
Ree Drummond serves up four ranch-approved dishes that won't break the bank. They include Italian chicken meatballs and a tortilla breakfast bake.
Ree Drummond celebrates vegetable dishes sure to get rave reviews! Tomato cobbler, veggie-packed baked pasta and simple curry pumpkin soup are on the menu.
Wexford to Cork
In Cork, John goes to the legendary Ballymaloe Cookery School where he makes soda bread with the matriarch of modern Irish food, Darina Allen.
Winner's World Cup
Guy Fieri invites three chefs with previous wins to shop in Flavortown Market's brand-new international section, where all the labels are in different languages!
Guy Fieri welcomes four mothers to Flavortown Market to prove their culinary chops. To earn shopping money they must answer kids' homework questions!
Night on the Flavortown
Guy Fieri invites four new all-star chefs to Flavortown Market and gives them one hour to make a fancy three-course dinner using a mystery ingredient.
No Help Wanted
The owner of 7th Restaurant and Lounge, Don, never asks for help despite being paralyzed. Robert works to convince Don that running a restaurant takes a team.
Road to Rematch
Interviews with Buddy, Duff and their sous chefs set the stage for the next big battle between the kings of cake. Plus, intense moments from the first contest are revisited.
April Fools' Rules
In honour of legendary chef and prankster Carl "The Cuban" Ruiz, Guy invites Carl's all-star friends to Flavortown Market for a night of food and twisted pranks.
Hard Knocks In Hendersonville
Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can’t find success with his restaurant.